Home Fried Potatoes

I’ve been making these for nearly 20 years. When my husband and I were first married we lived in a tiny apartment on Memory Lane. (Yes, really Memory Lane.) I would make these to go with poached eggs on Sunday mornings after church.

Home Fried Potatoes

3-5 Russet potatoes, scrubbed and diced into 1/4 inch cubes. (I like to leave the skin on.) Depending on the size of the potatoes, you will need 3-5 total. You will end up with 4-5 cups of diced potatoes.

3 Tablespoons oil. (Coconut oil, ghee, or vegetable oil work best. Olive oil cannot take the high heat.)

1 teaspoon coarse sea salt

Wash, scrub and dice the potatoes into 1/4 inch cubes. Rinse the cubes in water and dry. (A salad spinner works really well.) Place the dry cubes in a microwave-safe bowl and cook on high power for 5 minutes.

Place a 10-12 inch heave skillet over high heat. Put the oil in the pan and heat the oil until shimmering, but not smoking. Add the partially cooked potatoes and spread with a spatula into an even layer. Let cook without stirring until browned (about 3 minutes.) Stir and then let cook another 3 minutes undisturbed. Repeat one more time until most of the pieces are golden brown.

Remove from heat, sprinkle with salt and serve immediately. Make 4 generous servings.